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Location: Texas, United States

Thursday, April 02, 2009

Salsa Mexicana De Maiz Y Frijoles Negros

1 can black beans, rinsed and drained
1 can whole kernel corn, drained
1/2 cup chopped green onion
1 can chopped green chilies
1 Tbsp lime juice
2 Tbsp olive oil
1 Tbsp fresh cilantro, chopped
1/4 tsp garlic salt
1/8 tsp cayenne
Baked Tostitos Scoops (or your favorite chips) if you plan to use as an appetizer

In a medium bowl, combine beans, corn, chilies, lime juice, olive oil, cilantro, garlic salt, and cayenne. Cover and refrigerate 1-12 hours. Serve cold on fish, tacos, or tortilla chips.

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